Stove-Top Tuna Casserole

By The Canadian Living Test Kitchen

53 people added this to their Recipe Box

Stove-Top Tuna Casserole
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	607607 cal
pro	45 g45g pro
total fat	10 g10g total fat
sat. fat	5 g5g sat. fat
carb	83 g83g carb
fibre	5 g5g fibre
chol	41 mg41mg chol
sodium	1,187 mg1,187mg sodium
% RDI:	-
calcium	5454 calcium
iron	3232 iron
vit A	2222 vit A
vit C	7373 vit C
folate	5959 folate

Ingredients

12 oz linguine 12 12oz ozlinguine
4 4cups cupsAsian or Italian style frozen mixed vegetables
1 can (385 ml) 2% evaporated milk 1 1can (385 ml) can (385 ml)2% evaporated milk
2/3 cup grated Parmesan cheese 2/3 2/3cup cupgrated Parmesan cheese
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 large minced garlic clove 1 1large minced garlic clovegarlic cloves
1/2 tsp dry mustard 1/2 1/2tsp tspdry mustard
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cans (each 6 0z/170 g) tuna , drained2 2cans (each 6 0z/170 g) cans (each 6 0z/170 g)tuna, drained

Preparation

In large pot of boiling salted water, cook pasta for 7 minutes. Add vegetables; cook until pasta is tender but firm, about 2 minutes. Drain in colander.

In same pot, whisk together milk, cheese, lemon juice, garlic, mustard, oregano, salt and pepper until smooth and hot. Break tuna into chunks; add to pot along with pasta mixture. Stir to coat and heat through.

Source : Canadian Living Magazine: November 2004

Keywords : Main Course; One-Pot; Pasta; Tuna; Parmesan;

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